Grape berry yeast communities: Influence of fungicide treatments

Vesna Milanović, Francesca Comitini, Maurizio Ciani.

International Journal of Food Microbiology

Estefania Jaramillo Salazar

Luis Camilo Maldonado

3rd SemesterMedicine students

U.P.Ba

• The presence of yeast and bacterial species on grape berry surfaces dependent on several environmental factors, such as: application of agrochemical treatments… consequently the good fungicide selection is essential and the effects of new generation fungicides are not well known.

INTRODUCTION:

INTRODUCTION:

• there is great concern about the impact of fungicides on human health, therefore there is an increasing trend towards consumption of organic food ‘Natural’ , They carried out qualitative and quantitative evaluation.

• of the yeast communities under treatment based on formulations containing copper and sulphur compounds , and under treatment with conventional fungicides, using both culture-dependent and -independent methods.

• What is? Yeasts are microscopic fungi, unicellular.

• Where is? Is found naturally on the surface of plants.

• what shape they have?

• What is your cell structure?

• How they reproduce?Yeasts reproduce asexually by budding

• and sexually by ascospores

YEAST GENERALITIES:

YEAST GENERALITIES:

• What is their utility ? They Ferment various organic bodies, especially sugars or carbohydrates, producing multiple substances.

• Also to express recombinant proteins because its easy to use

• How do they act? Produce enzymes capable

• of decomposing a variety of substrates, primarily sugars.

•An example of yeast: Saccharomyces cerevisiae

FUNGICIDES GENERALITIES:

• What are they?Fungicides are pesticides that act on pathogenic fungi.

What types of fungicides are according to their action?are two types of fungicides:1 -Contact2 -systemic

• What types of fungicides are according to their field of application?• Use in seed coatings.• Use for soil disinfection.• For application on plants.

FUNGICIDES GENERALITIES:

•  how do they act?Most fungicides are sprayed or dusted farm on seeds, leaves or fruit.

• What types of fungicides are according to their composition? organic fungicides and Conventional fungicides.

GRAPE BERRY GENERALITIES:

• What is ? the grape is a fruit

• how they grow? They Grow in clusters of between 6 and 300 grapes.

•What color can have? They can be black, purple, yellow, gold, purple, pink, brown, orange or white.

•What are the main grape producing countries?: Australia, Europe, USA and South Africa.

• What is the grape content? The grape conteins 80% water, fiber,

• many calories, carbohydrates (glucose and fructose = sugar), Vitamins, minerals…

• What are grape properties? - Debugger and detoxifying.- help to Intestinal transit problems.- Immune system: produce red and white blood cells, helps to antibody formation.-Brain function.-Cardiovascular and degenerative problems….

GRAPE BERRY GENERALITIES:

• the quality of grape berry is strongly influenced by the kind of treatment used, in the yeast communities on grape surfaces

can produce either beneficial or harmful influence.

LINKAGE:

• the goal of this work is the comparison between organic and conventional treatment in the vineyards.

GENERAL OBJECTIVE:

• El medio de cultivo:

es una Solución que cuenta con los nutrientes necesarios para, multiplicar, aislar e identificar los microorganismos (bajo condiciones favorables de temperatura y pH)

fue usado para realizar un adecuado recuento de las células aisladas de las levaduras

MATERIALES Y MÉTODOS

• Muestreo• 6 racimos (3kg c/u) uvas de un viñedo óganico

tratadas con mezcla de burdeos

• 6 racimos (3kg c/u) Uvas de un viñedo convencional tratadas con productos químicos

• Luego se separaron en bolsas donde se homogenizó cada contenido manualmente y se transfirieron a matraces de 0,5L proceso de fermentación .

• las muestras fueron tomadas al principio, en la mitad y al final de la fermentación

MATERIALES Y MÉTODOS

• Muestreo.• Las muestras fueron llevadas al medio de cultivo 5 días fueron seleccionadas :• Según sus aspectos morfológicos 30 y 40 colonias c/muestra• Según la proporción de las levaduras 50 y 300 colonias c/muestra

MATERIALES Y MÉTODOS

• Extracción del DNA

Son las diferentes técnicas que empleo para extraer el DNA y de ésta manera poder analizar el genoma

Se utilizó para identificar regiones en el DNA de las levaduras.

MATERIALES Y MÉTODOS

• PCR:• Es una técnica de amplificación enzimática de secuencias específicas de

DNA.• Se utilizó para aumentar el segmento específico de ADN extraído de la S.

cerevisiae

MATERIALES Y MÉTODOS

RESULTADOS:

Fig.1 Total yeast counts of all of the samples from the organic and conventional vineyards at the beginning of the fermentation. Inset: Total yeast counts shown collectively according to organic (grey) and conventional (black) vineyards. .

RESULTADOS:

•Un total de 1.057 colonias de levadura fueron aislados de estos doce muestras que se recogieron durante las tres fases de análisis: medias, al principio y al final de la fermentación.

•Las Muestras obtenidas por DGGE fueron sometidas a UPGMA ; para evaluar las diferencias entre la viña tratada con fungicida convencional y fungicida orgánico.

RESULTADOS:

Un total de 1.057 colonias de levadura fueron aislados de estos doce muestras que se recogieron durante las tres fases de análisis: medias principio y al final de la fermentación

RESULTADOS:

RESULTADOS:

Como se indicó anteriormente, utilizando el cultivo dependiente de análisis en el inicio de la fermentación, se produjo una menor diversidad de levaduras en las muestras de la viña orgánica que desde el viñedo convencional, y esto se confirmó por análisis de DGGE.

poblaciones inferiores a 10 3 UFC / ml; no se distingue en la electroforesis

RESULTADOS:

La figura. 3. análisis UPGMA cluster de los perfiles de DGGE de las muestras recogidas de los orgánicos (1O-6O) y convencional (1C-6C) viñedos en el inicio de la fermentación, basado en la banda de revelado. Escala: las distancias promedio entre las muestras. BF = inicio de la fermentación.

DISCUSSION

SOURCE AFFIRMATION AGREE/DISAGREE Barba

The frequency and relative high doses of these organic products might have antimicrobial effects on the yeast on the grape berries. A previous study indicated that fungicides based on sulphur compounds has no negative effects on yeast, while those formulated on copper compounds can significantly inhibit growth of S. cerevisiae.

Agree

Crowdy

Moreover, the higher yeast density on the grape berry surfaces with the conventional fungicides might be explained by the fact that together with the active ingredients,these chemicals can contain additives, such as surfactants,emulsifiers,dispersants, solubilisers, solvents, diluents, preservatives and thickeners, which are used to enhance the efficacy and stability of the fungicides.

Agree

DISCUSSION

SOURCE AFFIRMATION AGREE/DISAGREE Oliva

These data are related to the previously reported yeast abundance,and they can be justified by an absence or a reduced selective effect on the yeast flora of the new generation fungicides used.(for example: famoxadona, fenhexmid, quinoxifeno)

Agree

Martini

As some studies have also not been able to isolate this species from healthy, mature grapes, these observations have raised speculation and controversy as to the origin of S. cerevisiae in wine production

Disagree

CONCLUTIONS

for healtyness Its so important have a good and extrictly control with

fungicides of the grapes berry surface because we can sickness if it was

damage or toxic

for healtyness Its so important have a good and extrictly control with

fungicides of the grapes berry surface because we can sickness if it was

damage or toxic

The fungicides can be enhance the production and alcoholic

fermentation,but could be decrease specific yeast that are important to

fermentation of that wine

The fungicides can be enhance the production and alcoholic

fermentation,but could be decrease specific yeast that are important to

fermentation of that wine

CONCLUTIONS

Sometimes the production of specific wine could be affected by

fungicide

Sometimes the production of specific wine could be affected by

fungicide

• Organic fungicides are more effect to decrease yeast than convencional

• Organic fungicides are more effect to decrease yeast than convencional

MAPA CONCEPTUAL ESTEFANIA:

MAPA CONCEPTUAL CAMILO:

GRACIAS